Multi Grain Batard

Ingredients

Group 1

532g bread flour

10g instant yeast (low sugar)

3g crusty bread improver

14g brown sugar

10g salt

Group 2

450g water

132g multi-grain (mix with same weight water taken from 450g)

20g butter/oil/olive oil

Group 3

mixed grains

Directions

• in a mixer bowl with paddle attachment, mix Group 1 at speed 1 for 20s
• add Group 2 and mix at speed 1 for 2min and speed 2 (KA 4) for 7 min till window pane stage
• remove from bowl and rest the dough for 5-10min
• cut and divide into 2 portion and rest for another 5-10min
• take one dough, pat it down and turn smooth side down
• roll down like spring roll and form shape of batard
• gently pick up the dough and roll the top on damp cloth... and roll the top with mixed nuts+grains
• proof for 45min till double in size
• spray the top and swiftly score the top in 1-3 lines
• bake @200°C + 40% steam (or spray the tray with water) for 10min and 160°C without steam for another 20min
  

Foodnote: Like this very much also because it makes me feel that I am eating healthy hehe. Overall very happy with this Cafe Style Bread course and will be making this regularly.